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Photo of Lamb souvlaki with pickled lettuce by WW

Lamb souvlaki with pickled lettuce

Total Time
30 min
15 min
15 min
A simple light and delicious dish that can be made for a relaxed weekend lunch or a quick mid-week meal.


Lamb fillet (tenderloin), raw

400 g, cut into 3cm pieces

Red onion

½ medium, thinly sliced

Smoked paprika

2 tsp

Fresh thyme

1 tsp, finely chopped

Dried oregano

2 tsp

Cherry tomatoes

200 g

Lebanese cucumber

1 medium, halved lengthways, thinly sliced

Iceberg lettuce

1 leaf, shredded, chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Red capsicum

1 medium, thinly sliced

Caster sugar

1 tsp


½ tsp, flakes


2 tbs, white

Black olives, drained

cup(s), (40g mixed olives)

Reduced fat feta cheese

50 g, crumbled

Wholemeal tortilla

4 small, (4 x 40g)

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Oil spray

1 x 3 second spray(s)


  1. Combine lamb, paprika, thyme and half the oregano in a large bowl. Cover and set aside for 15 minutes.
  2. Meanwhile, combine lettuce, chilli, vinegar, sugar and salt in a large bowl. Cover and set aside for 10 minutes. Drain.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread lamb onto 4 metal or wooden skewers (see note). Cook lamb for 2 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2 minutes.
  4. Meanwhile, combine capsicum, cucumber, tomatoes, onion, olives, feta and remaining oregano in a large bowl.
  5. Top wraps with pickled lettuce and lamb skewers. Serve with Greek salad and yoghurt.


TIPS: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.Use 1 teaspoon chopped chilli from a jar or tube instead of fresh chilli. Chop vegies for salad while lamb marinates.